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dc.creatorBošković, Marija
dc.creatorZdravković, Nemanja
dc.creatorIvanović, Jelena
dc.creatorĐorđević, Jasna
dc.creatorJanjić, Jelena
dc.creatorPavličević, Nataša
dc.creatorBaltić, Milan Ž.
dc.date.accessioned2020-06-03T14:07:51Z
dc.date.available2020-06-03T14:07:51Z
dc.date.issued2016
dc.identifier.issn2466-4812
dc.identifier.urihttp://vet-erinar.vet.bg.ac.rs/handle/123456789/1378
dc.description.abstractSalmonella is a pathogen of public concern causing health and economic problems worldwide. Salmonella Enteritidis and Salmonella Typhimurium are the serotypes most commonly recognized as causes of human salmonellosis, which is why research is mainly dedicated to prevention or inhibition of these frequently reported serotypes, while less attention is dedicated to the uncommon Salmonella serotypes. Outbreaks of salmonellosis caused by rarer subspecies of Salmonella are increasing, which is why their control is needed. Essential oils derived from plants have gained attention mainly due to their antibacterial properties and potential to be used as a replacement for synthetic additives in the food industry. To the best of our knowledge, there are no literature data about the effect of essential oils on Salmonella Give. Therefore, the aim of this study was to evaluate the effect of thyme and oregano essential oils and thymol, carvacrol, cinnamaldehyde and eugenol on Salmonella Senftenberg and Salmonella Give. Results showed that there were no differences between the susceptibility of the examined Salmonella serovars to these essential oils and active compounds. Oregano essential oil, thymol and carvacrol exhibited greater antibacterial activity, followed by cinnamaldehyde, while the Salmonella serovars examined were most resistant to the effect of eugenol.en
dc.publisherInstitute of meat hygiene and technology, Belgrade
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31034/RS//
dc.rightsopenAccess
dc.sourceMeat technology
dc.subjectSalmonellaen
dc.subjectthymolen
dc.subjectcarvacrolen
dc.subjectcinnamaldehydeen
dc.subjecteugenolen
dc.titleInhibitory effect of thyme and some essential oil components on Salmonella Senftenberg and Salmonella Giveen
dc.typearticle
dc.rights.licenseBY
dcterms.abstractИвановић, Јелена; Јањић, Јелена; Павличевић, Наташа; Балтић, Милан Ж.; Бошковић, Марија; Здравковић, Немања; Ђорђевић, Јасна;
dc.citation.volume57
dc.citation.issue1
dc.citation.spage67
dc.citation.epage71
dc.citation.other57(1): 67-71
dc.citation.rankM51
dc.identifier.fulltexthttp://veterinar.vet.bg.ac.rs/bitstream/id/344/1377.pdf
dc.identifier.rcubconv_1229
dc.type.versionpublishedVersion


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